Food diary - Oct. 4

Breakfast - Oatmeal with almond milk and seeds
Snack - Apple, handful of almonds
Lunch - Quinoa and bean burrito, salad, plum
Supper - Raw vegetables and hummus (cauliflower, peas, carrots, red pepper, cucumber), borscht, toast, pickles and olives, 1/2 piece sweet potato pecan pie
Snack - Hot chocolate made with almond milk, cocoa and agave syrup, pear